Indian spices permeate this fragrant dish. Don’t let the long ingredient list dissuade you from preparing this recipe; if you don’t already have the spices in your pantry, you can find them in the bulk spice bins of most health food stores.
Jar size: 4 cups
Layer the dry ingredients in the jar in the order listed.
Place all of the jarred ingredients into the Instant Pot. Add 6 cups of vegetable broth or water. Stir to mix. Cover with the lid and ensure the vent is in the “sealed” position. Pressure Cook on High for 45 minutes. Allow the steam pressure to release naturally for 30 minutes, then release any remaining pressure manually.
Tip: If the chickpeas are not fully cooked through, return the Instant Pot to simmer to continue cooking.